Easy Crockpot Shredded Buffalo Chicken Sandwiches

by 247tasty

What my slow cooker can do is always astounding me. A couple of hours after you throw some ingredients in it, come back … and magic comes about. Even the simplest of ingredients make tender, slowly and low, delicious meat. This easy chicken buffalo never deceived! It has a full flavor, and it is the perfect spiciness with an ice beer in particular. You can say the sandwich rolls and simply put them in lettuce or coleslaw when you want to keep the carbs down. You can use them. It’s delish, anyway.

The shredded chicken buffalo is made with only four simple ingredients! In a hot roll or even in a salad, if you maintain low carb, it’s so dangerous. In your lunch and dinner, cook it high or low in your slow cooker. Serve with ranch dressing on soft hoagie rolls or a bed of lettuce. These sandwiches are like the wings of your favorite buffalo, which have become a glorious creation. A sweet, sweet sandwich that pulls the sandwich together. It is lightly spicy. It is served on quality buns in the restaurant and will certainly satisfy even the greatest appetite.


3-4 (about 1.5 pounds) large chicken breasts
1 (12 oz) bottle of Frank’s Buffalo Wing Sauce
1/2 (about 2 tbsp) packet ranch seasoning mix
2 tbsp butter
hoagie rolls for serving


1. Sprinkle the non-stick cooking spray of your slow cooker. Place chicken, buffalo, and ranch mixture, and cook 4-5 hours or about 3 hours on a lower level.

2. When the chicken is completely cooked, use a few forks to break down the meat (the chicken can be put easily on the cutter board and then shredded again with the juices).

3. When shredded, add 2 tbsp of butter to the crockpot and melt, mix.

4. I find it best served with a small Ranch Dressing on hoagie rolls. Blue cheese crumbles or coleslaw can also be served.

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